Roasted Cauliflower with Tahini & Miso Dipping Sauce

This recipe is from my #EatInSeason series on my blog – April is for cauliflower.

You’ll Need

2 tbsp coconut oil, melted

1 cauliflower

3 tbsp tahini

1 tbsp miso

1tsp coconut nectar or honey

1 tbsp apple cider vinegar

1-3 tbsp water

Step-by-Step

Pre heat oven to 200 fan.

Break the cauliflower into florets and toss in the coconut oil. Spread in a single layer on a large baking tray and roast for 18-20 minutes, until golden and cooked.

Meanwhile combine the tahini, miso, coconut nectar and apple cider vinegar and whisk to a smooth paste. Add 1 tbsp of water at a time until you have a hummus-like consistency, perfect for dipping the florets.